Bread
Non, the everyday bread of Uzbek tables, is traditionally baked in a tandoor. This oven-baked version incorporates soaked stale bread into the dough to reduce waste and keep the crumb moist. It is topped with cumin and nigella seeds before baking.
Soak the stale bread in warm water for 10 minutes to soften it, then mash it thoroughly by hand.
Dissolve the yeast and sugar in warm water and let stand for 5 minutes. Add the salt, oil, soaked stale bread, and yeast mixture to the flour, then knead into a smooth dough.
Place the dough in a greased bowl, cover with plastic wrap, and let it rise until doubled in size.
Divide and shape the dough into rounds. Press lightly in the center with your fingers to make grooves, then sprinkle with cumin and nigella seeds.
Bake the bread in an oven preheated to 220°C / 430°F until the top is deep golden brown.
Let the dough rise in a warm, draft-free place; rising takes much longer in a cold environment. Allergen: Contains wheat (gluten).
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